Quantitative Sensory Analysis

Quantitative Sensory Analysis Harry T. Lawless This book offers an advanced, quantitative approach to sensory science problems. Mainstream sensory evaluation, as practiced in the foods and consumer products industries, is often primarily concerned with day-to-day tests of pairs of products. Although such testing is often necessary, one can lose sight of the underlying models and theory for product discrimination and quantitative description upon which our test procedures and statistical methods are based. Sensory evaluation procedures have their roots in classical psychophysics and statistical methods. Quantitative Sensory Analysis provides a basis for models underpinning sensory testing for the advanced student and sensory scientist. Topics that lend themselves to quantitative analysis such as the theory behind scaling, shelf life modeling and threshold estimation are treated. The book is not designed as a guide to data analysis and sensory statistics alone, but treats quantitative modeling in a broader view. It attempts to gather together all the quantitative models for sensory phenomena and sensory data in one work. Rather than focus simply on data handling issues, the book will have a psychological emphasis, for example, examining why experimental designs that use panelists as their own controls are often more powerful for finding product differences. About the author Dr Harry T. Lawless is Professor Emeritus at the Department of Food Science, Cornell University, Ithaca, New York, USA. His research focuses on perception of taste, smell and texture in foods and model systems as well as applied research in sensory testing methods and psychological factors affecting sensory judgments. He supervised the department's sensory testing facility and was a consultant to student and faculty projects involving sensory evaluation of foods. Dr Lawless is the author of the widely adopted textbook Sensory Evaluation of Foods, Principles and Practices, with Professor Hildegarde Heymann of the University of California, Davis. He has also served on the editorial boards of Chemical Senses, Chemosensory Perception, Food Quality and Preference, Journal of the Science of Food and Agriculture, and the Journal of Sensory Studies. Also available from Wiley Product Innovation Toolbox: A Field Guide to Consumer Understanding and Research Jacqueline H. Beckley, MBA, Dulce Paredes, Kannapon Lopetcharat / ISBN: 978-0-8138-2397-3 Sensory and Consumer Research in Food Product Design and Development, 2nd Edition Howard R. Moskowitz, Jacqueline H. Beckley and Anna V. A. Resurreccion / ISBN: 978-0-8138-1366-0 Sensory Evaluation: A Practical Handbook Sarah Kemp, Tracey Hollowood and Joanne Hort / ISBN: 978-1-4051-6210-4